Veggies love heat – especially the intense heat of the grill, cast iron skillet or oven (or yes, deep fryer) that’s hot enough to caramelize their sugars (vs the heat of a pot of water, which historically has boiled poor Brussels sprouts to the point of being grey and spreadable). Quickly, crisply-fried Brussels sprouts are taking over restaurant menus, and I love them all. Roasting is easier to do at home, of course, although if you don’t mind i getting a bit splattery, you can do it in a shallow pan of oil. And so after W was invited to a friend’s house for dinner and we made an impromptu escape to Anju on Friday for gochujang wings, Korean fried chicken and Brussels sprouts in lemongrass and fish sauce that are so good, I rummaged around the fridge and came up with enough B. sprouts to give it a go at home.
When I poked around the internet, the most popular version is, not surprisingly, from Momofuku – I played around with it a bit, and likely will even more – the sprouts at Anju have bacon in them too, and are a bit sweeter, but I like the combo of fish sauce, garlic, chiles and lime – in the second batch I swapped in some soy, too.
And because I just got my nails painted red, I decided to do a video.